Dark and Stormy Death Punch

• One 20-ounce can lychees in heavy syrup
• 1/4 cup thinly sliced peeled fresh ginger
• 16 brandied cherries
• 1/4 cup superfine sugar
• 1/2 cup fresh lime juice
• 12 ounces dark rum
• Three 12-ounce bottles ginger beer
• Ice cubes

1. In a small saucepan, bring the lychee syrup and ginger to a boil.
2. Remove from the heat, cover and let steep for 30 minutes.
3. Meanwhile, stuff 16 lychees with brandied cherries.
4. Set each lychee in the cup of a mini muffin pan or in an ice cube tray.
5. Strain the lychee-ginger syrup and pour it over the lychees.
6. Freeze until firm, at least 4 hours.
7. Meanwhile, in a pitcher, stir the sugar into the lime juice until dissolved.
8. Add the rum and refrigerate until chilled, about 1 hour.
9. Unmold the lychee ice cubes into a small punch bowl.
10. Pour in the lime-rum mixture.
11. Add the ginger beer, stir gently and serve in ice-filled glasses.

syrup, fresh ginger, cherries, sugar, lime juice, rum, three, cubes

Taken from www.foodandwine.com/recipes/dark-and-stormy-death-punch (may not work)